St. Regis hotels and resorts are always known for the luxury, comfort, and exclusivity. Out of all the various hotel chains, they are easily one of the most premium ones. One special one would be the St. Regis Washington D.C. as so many politicians, dignitaries, and VIP’s have stayed in this hotel, including many American presidents. This St. Regis is also home to one of the best restaurants within the city, Decanter, lead by executive chef Sébastien Rondier. The restaurant serves Mediterranean food particularly from Southern France, Turkey, Spain, and Italy. The restaurant is very upscale, and they have recently added a booth that takes it up a notch.
Known as the “General’s Booth”, this brand new booth offers privacy and exclusivity combined with an ever changing dining experience. The booth is named after General John J. Pershing who fought in World War I and was known to frequent the hotel back in the days of Prohibition. The booth itself is near the main bar’s fireplace and fits six people. Additionally, only one party per night are able to reserve and sit at the General’s Booth, to make it more exclusive.
However that is not the most interesting fact about the General’s Booth. Those who are lucky to reserve the booth are treated with a four course meal that is only offered to patrons sitting at the booth. The menu also changes each month, to freshen things up a bit. For the month of January, Decanter is offering its guests seared foie gras sliders with a whiskey and orange reduction paired with a “Black Velvet” (a drink that is a mixture of a chocolate stout and brut champagne). For the second course you get baked day boat scallops with poached and glazed figs and a “Remember the Maine” drink which consits of Know Creek whiskey, Dolin Rouge, Cherry Heering, and Absinthe. The main course is caramelized Hudson Valley duck breast with huckleberries and candied oragnes served with a “Boulevardier” (Knob Creek, Dolin Rouge, and Campari). Finally for dessert you get a “Barrel Aged Manhattan” (Knob Creek, Dolin Rouge Vermouth thats aged in a barrel, and Scrappy’s aromatic bitters) served with a frozen lemon soufflé. It costs $99 dollars per person for the four course meal, and if you can get the General’s Booth while you stay at the St. Regis Washington D.C., it is definitely worth it.
Photo from St. Regis, Decanter
